Au Gratin Potatoes
Sunday-table potatoes — Gruyère, garlic, and a little True's heat to keep the richness honest.
Ingredients
SERVES
8
Preparation
- Arrange a rack in the middle of the oven and heat the oven to 400°F. Grease a 9x13-inch baking dish.
- In a large saucepan, place the butter and the garlic and cook over medium heat. Once the butter is melted, add the flour, True's mustard, salt, and pepper. Whisk to combine and cook until fragrant, about 1 minute.
- Add the milk and whisk vigorously until well-combined. Bring the mixture to a simmer, whisking occasionally.
- Remove from the heat, add the cheese, and whisk until mostly melted and smooth.
- Sprinkle the baking dish with half of the sliced onions, arranging them in a single layer. Pour about 1 cup of the cheese sauce over the onions. Arrange the potatoes over the onions and cheese sauce.
- Sprinkle the remaining onions over the potatoes. Pour the remaining cheese sauce over the potatoes and spread into an even layer.
- Bake uncovered for 1 hour to 1 hour and 15 minutes or until the top and edges are browned and a knife inserted in the middle can easily slide through the potatoes.
- Cool the gratin for 10 minutes before serving. Sprinkle with chopped parsley, if desired.
